Seafood lovers are in for a treat as The Sea, The Sea opens its Chef’s Table at Acton Mews, Hackney. Led by Executive Chef Leandro Carreira, the fine dining facility will serve an omakase-style tasting menu from an open kitchen.
Reservations are currently being taken for October and November, having sold out its September sessions. Serving 12 guests per sitting, in an intimate counter styled arrangement, the opening menus feature aged Turbot, Horse Mackerel and an intriguing Langoustine ‘wedding cake’. Dishes will change regularly in line with the daily catch, and in response to the micro-seasonality that the UK has to offer. But this is what we know so far…
Aged turbot, hot dog pods, honeycomb tomatoes Turbot is dry-aged in-house, then cooked on a Japanese Konro grill and dressed with four types of vinegar, including house-made bread vinegar, and served with grilled hot dog pods (an extra-sweet variety of pea) and honeycomb tomatoes.
Horse mackerel, pine nut, sake, shallots Horse Mackerel is cured, then lightly grilled and served with a sauce made from pine nuts cooked in mirin and sake.
Langoustine ‘Wedding Cake’ A year in development, the dish is a seaweed ‘egg cake’ baked and seasoned with Togarashi, and stuffed with smoked langoustines. The cake is then glazed in homemade almond milk and topped with langoustine ‘floss’ before being sliced and served in front of the guests.
Wines are curated by Renato Costa, general manager of the Chelsea branch. “For the chef’s table, we have focused on European wines and regions where water has a great impact on the terroir. We champion small family producers for their style, philosophy and dedication in the vineyard,” he says.
Serving 12 guests per sitting, in an intimate counter styled arrangement, the opening menus feature aged Turbot, Horse mackerel and an intriguing Langoustine ‘wedding cake’…
The Chef’s Table builds on the legacy set by the Seafood Bar at their original site in Chelsea. The larger workspace at the Hackney site has allowed for a more expansive approach to the menu. The small ageing cabinet in Chelsea has been expanded into a large walk-in space at Hackney, and live shellfish are held in special filtration tanks on-site.
Set within the railway arches, the space is designed as an immersive experience where diners will pass through the wholesale and product development operations en route to the Chef’s Table. A glimpse behind the scenes as fishmongers process the morning’s catch, ahead of it being delivered to their wholesale customers that night.
Interior designer Ben Wilkins has used the arched space to create a theatrical, intimate atmosphere. Apparently, the space will also host DJs on occasion, who will perform alongside the chefs from behind the counter.
Long-haul dining is getting a distinctly sweeter update at Air France, as the airline extends its collaboration with acclaimed pastry chef Nina Métayer, for a fresh collection of Business Class desserts. Designed specifically for passengers travelling out of Paris, the new menu continues Air France’s broader push to bring contemporary French gastronomy into the cabin. …
A rare piece of Japanese whisky history has found a place on the drinks list at Lucky Cat by Gordon Ramsay, where a single dram now carries a price tag of £2,300. The Asian-inspired eatery, created by Gordon Ramsay, opened last year in London’s 22 Bishopsgate as a high-rise dining destination blending fine cuisine with…
Four Seasons Hotel London at Tower Bridge is marking Lunar New Year with a season-long programme of fine dining, to welcome the Year of the Horse in suitably elegant fashion. From early February through to March, the hotel’s public spaces and signature Asian restaurant, Mei Ume, will play host to a series of experiences designed…
The Luxe Review 
Seafood lovers are in for a treat as The Sea, The Sea opens its Chef’s Table at Acton Mews, Hackney. Led by Executive Chef Leandro Carreira, the fine dining facility will serve an omakase-style tasting menu from an open kitchen.
Reservations are currently being taken for October and November, having sold out its September sessions. Serving 12 guests per sitting, in an intimate counter styled arrangement, the opening menus feature aged Turbot, Horse Mackerel and an intriguing Langoustine ‘wedding cake’. Dishes will change regularly in line with the daily catch, and in response to the micro-seasonality that the UK has to offer. But this is what we know so far…
Aged turbot, hot dog pods, honeycomb tomatoes
Turbot is dry-aged in-house, then cooked on a Japanese Konro grill and dressed with four types of vinegar, including house-made bread vinegar, and served with grilled hot dog pods (an extra-sweet variety of pea) and honeycomb tomatoes.
Horse mackerel, pine nut, sake, shallots
Horse Mackerel is cured, then lightly grilled and served with a sauce made from pine nuts cooked in mirin and sake.
Langoustine ‘Wedding Cake’
A year in development, the dish is a seaweed ‘egg cake’ baked and seasoned with Togarashi, and stuffed with smoked langoustines. The cake is then glazed in homemade almond milk and topped with langoustine ‘floss’ before being sliced and served in front of the guests.
Wines are curated by Renato Costa, general manager of the Chelsea branch. “For the chef’s table, we have focused on European wines and regions where water has a great impact on the terroir. We champion small family producers for their style, philosophy and dedication in the vineyard,” he says.
The Chef’s Table builds on the legacy set by the Seafood Bar at their original site in Chelsea. The larger workspace at the Hackney site has allowed for a more expansive approach to the menu. The small ageing cabinet in Chelsea has been expanded into a large walk-in space at Hackney, and live shellfish are held in special filtration tanks on-site.
Set within the railway arches, the space is designed as an immersive experience where diners will pass through the wholesale and product development operations en route to the Chef’s Table. A glimpse behind the scenes as fishmongers process the morning’s catch, ahead of it being delivered to their wholesale customers that night.
Interior designer Ben Wilkins has used the arched space to create a theatrical, intimate atmosphere. Apparently, the space will also host DJs on occasion, who will perform alongside the chefs from behind the counter.
Air France Nina Métayer desserts may be the best reason to fly Business this spring
Long-haul dining is getting a distinctly sweeter update at Air France, as the airline extends its collaboration with acclaimed pastry chef Nina Métayer, for a fresh collection of Business Class desserts. Designed specifically for passengers travelling out of Paris, the new menu continues Air France’s broader push to bring contemporary French gastronomy into the cabin. …
Rare Shirakawa 1958 single malt now served at Gordon Ramsay Lucky Cat Asian restaurant
A rare piece of Japanese whisky history has found a place on the drinks list at Lucky Cat by Gordon Ramsay, where a single dram now carries a price tag of £2,300. The Asian-inspired eatery, created by Gordon Ramsay, opened last year in London’s 22 Bishopsgate as a high-rise dining destination blending fine cuisine with…
Four Seasons London celebrates Lunar New Year with limited edition cocktails and tasting menu
Four Seasons Hotel London at Tower Bridge is marking Lunar New Year with a season-long programme of fine dining, to welcome the Year of the Horse in suitably elegant fashion. From early February through to March, the hotel’s public spaces and signature Asian restaurant, Mei Ume, will play host to a series of experiences designed…
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